Key Responsibilities and Required Skills for Front of House Supervisor

🎯 Role Definition

As our Front of House Supervisor, you will be the operational leader and brand ambassador on the floor. You are responsible for orchestrating a seamless and positive guest journey from the moment they arrive until their departure. This role involves supervising the entire FOH team, managing shift operations, resolving guest issues with grace, and upholding our high standards of service, quality, and ambiance. You will work closely with the Restaurant Manager to foster a motivating environment, drive sales, and ensure the restaurant's daily success. We're looking for a leader who can inspire their team and turn first-time visitors into lifelong patrons.

📈 Career Progression

Typical Career Path

Entry Point From:

Lead Server / Head Waiter
Shift Leader / Captain
Senior Bartender or Host

Advancement To:

Assistant General Manager
Restaurant Manager
Director of Guest Services

Lateral Moves:

Event Coordinator
Catering Supervisor
Beverage Manager

Core Responsibilities

Primary Functions

Oversee and orchestrate all front-of-house operations during scheduled shifts, ensuring a seamless and high-quality dining experience from guest arrival to departure.
Train, mentor, and continuously develop front-of-house team members, including servers, hosts, and bussers, on service standards, menu knowledge, and upselling techniques.
Act as the primary point of contact for guest feedback, proactively addressing and resolving any issues or complaints with professionalism and empathy to ensure guest satisfaction and recovery.
Manage and supervise the floor during service, monitoring section assignments, staff performance, and table turnover to maximize seating and efficiency.
Conduct daily pre-shift meetings (line-ups) to communicate specials, 86'd items, service priorities, and sales goals to the FOH team.
Ensure all team members adhere to company policies, including uniform, grooming, and conduct, providing coaching and disciplinary action as needed.
Manage opening and closing procedures, including cash handling, till reconciliation, end-of-day reporting, and securing the premises.
Monitor and maintain the ambiance of the dining room, including lighting, music, temperature, and overall cleanliness, to ensure it aligns with our brand standards.
Assist in managing FOH labor costs by creating effective staff schedules, monitoring overtime, and making real-time cuts or additions based on business volume.
Oversee the FOH inventory of non-food items such as linens, glassware, silverware, and cleaning supplies, and assist in placing orders.
Uphold and enforce all health, safety, and sanitation regulations (e.g., HACCP, local health codes) to ensure a safe environment for both guests and staff.
Collaborate closely with the kitchen and Back of House leadership to ensure timely and accurate order-taking, food delivery, and clear communication between teams.
Drive revenue growth by training staff on suggestive selling, promoting special menu items, and managing promotional campaigns on the floor.
Handle reservation management, walk-in traffic, and waitlist organization to optimize guest flow and minimize wait times, especially during peak hours.
Generate and analyze daily/weekly reports on sales, labor, and guest feedback to identify trends and opportunities for improvement.
Assist in the recruitment, interviewing, and onboarding process for new front-of-house team members.
Perform table touches and engage with guests to build rapport, gather feedback, and enhance their overall dining experience.
Manage employee break schedules to ensure compliance with labor laws while maintaining adequate floor coverage.
Act as the manager on duty in the absence of the Restaurant Manager, taking full responsibility for the restaurant's operations.
Develop and implement standard operating procedures (SOPs) for all FOH positions to create consistency and efficiency in service.
Champion a positive and collaborative team culture that promotes high morale, mutual respect, and a shared commitment to excellence.

Secondary Functions

Assist the General Manager with creating and implementing innovative promotional strategies to drive sales and enhance guest engagement.
Collaborate with the marketing team to provide insights on customer preferences and feedback from in-house events.
Participate in weekly management meetings to contribute to the overall strategy and financial performance of the establishment.
Support the back-of-house team by facilitating clear communication and resolving any inter-departmental conflicts during service.

Required Skills & Competencies

Hard Skills (Technical)

Deep proficiency with modern POS (Point of Sale) systems (e.g., Toast, Aloha, Squirrel, Lightspeed).
Expertise in reservation management software (e.g., OpenTable, Resy, Tock).
Strong financial acumen for cash handling, end-of-day reconciliation, and daily sales reporting.
Solid understanding of inventory management principles for FOH supplies, beverages, and disposables.
Competency with staff scheduling software (e.g., 7shifts, HotSchedules) to manage labor costs effectively.
Knowledge of federal, state, and local food safety and sanitation regulations (ServSafe certification is a major plus).
Ability to generate and interpret basic operational reports (sales, labor, voids, comps).
Proficient in Microsoft Office Suite (Word, Excel, Outlook) for administrative tasks and communication.
Experience with payment processing hardware and troubleshooting common technical issues.
Foundational knowledge of wine, beer, and spirits to assist with service and inventory.

Soft Skills

Exceptional leadership and the ability to motivate, inspire, and coach a diverse team.
Superior interpersonal and communication skills, with the ability to interact effectively with guests, staff, and management.
High-level problem-solving and conflict resolution capabilities, especially under pressure.
An unwavering passion for delivering outstanding customer service and creating a memorable guest experience.
Excellent organizational and time-management skills, with a proven ability to multitask in a fast-paced environment.
Strong sense of situational awareness and the ability to anticipate the needs of both guests and staff.
Composure and grace under pressure, maintaining a calm and professional demeanor during chaotic peak times.
A collaborative, team-player mindset with a focus on collective success.
Adaptability and flexibility to handle changing priorities and unexpected challenges.
A keen eye for detail, from the cleanliness of the floors to the placement of a fork.

Education & Experience

Educational Background

Minimum Education:

High School Diploma or equivalent GED.

Preferred Education:

Associate's or Bachelor's Degree in Hospitality Management, Business Administration, or a related field.

Relevant Fields of Study:

Hospitality and Restaurant Management
Business Administration

Experience Requirements

Typical Experience Range: 3-5 years

Preferred: 5+ years of progressive experience in a high-volume, quality-focused restaurant or hospitality setting, including at least 2 years in a supervisory or leadership role (e.g., Shift Lead, Captain, Key Holder).